Fudgy, chocolaty and healthy! These breakfast treats are rich in protein and fiber – two of the most important nutrients to get at the beginning of the day.
1 ½ cup cooked beans (or a 15 oz can of beans, drained and rinsed) I used Great Northern Beans.
3 tablespoons canola oil
6 tablespoons maple syrup
1 tsp vanilla extract
1/3 cup unsweetened cocoa powder
1/2 tsp instant coffee
1/2 tsp kosher salt
½ cup white whole-wheat flour (59 g)
3 Tablespoons Peanut Powder (or creamy peanut butter – if using peanut butter don’t add syrup or water below)
1 Tablespoons maple syrup
1 1/2 tablespoons water
Heat oven to 325-degrees F. Place a parchment paper sling into 9×9 square baking dish that’s been coated with cooking spray. (A sling is parchment paper that’s too large for the pan so the brownies can be lifted out after baking.)
To a food processor, add beans, oil, eggs, 6 tablespoons maple syrup, prunes and vanilla. Pulse a few times to get the ingredients to come together; then process until smooth.
Add cocoa, coffee, salt to the processor. Pulse a few times again and blend until smooth. Using a fork, stir in the flour as best you can (it doesn’t have to be totally mixed in as it will become so when you spread in the pan – and do not process in the food processor or the batter will get tough.)
Spread evenly in pan.
To make the peanut butter swirl, mix peanut powder with 1 tablespoon syrup and add 1-2 tablespoons of water to create runny paste.
Drizzle swirl mixture over top of brownie batter and swirl a fork through batter in a back and forth motion 1 time.
Bake for about 20-23 minutes, until the center is set. Don’t overbake.
6. Allow the brownie to cool in the pan for about 15 minutes. Cool completely on a cooling rack before cutting (if you can wait that long!)